The Wild Rabbit

Whilst on shoot, we visited The Wild Rabbit
- an elegant and charming dining room & pub set
in the idyllic village of Kingham. Since opening
in 2013, its energetic young team and sublime
gastronomy has brought a new lease of life to the
18th century building, wowing diners from
far afield. We sat down for a chat with
Head Chef Adam Caisley.

White Stuff: Where do you source your
produce at The Wild Rabbit?

Adam: We source everything locally, wherever
possible, so we tend to go to Daylesford for much
of our produce. We also work with what’s in season.
WS: What’s good to eat right now?
Adam: In terms of veg, there’s broad beans,
lettuce, sugar snaps and peas – all if which are on
our menu!
WS: What’s your favourite dish at the moment?
Adam: It would have to be the Duck with
peaches and fennel.
WS:What were those flowers in our trout all about?
Adam: Those were wild garlic, chive flowers
and cucumber flowers.
WS: Oo-er. What is Cotswolds food at it’s best?
Adam: Cheese, chicken and lamb.
WS: Heston or Hugh?
Adam: Hugh. I like Heston, but I don’t
understand him.

Donnington Brewery, Stow on the Wold

A fascinating place for fans of history and hops, the
Donnington Brewery is owned by James Arkwell and
has been in the family since 1827 (the original mill is
still used in the brewing process!). The beers are made
pretty much the same way as the original recipe, with
spring water (or in brewing terms 'liquor') drawn
from the spring beside the mill pond and used as the
main ingredient along with barley, malt and hops.

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